Skillet Cornbread
Golden, buttery, and baked to perfection, this Skillet Cornbread is the ultimate comfort food and a true Southern classic. Made with a perfect blend of cornmeal and all-purpose flour, its slightly sweet flavor comes from a touch of sugar, while buttermilk and melted butter ensure a moist, tender crumb. Baked in a piping-hot cast iron skillet, this recipe creates a beautifully crisp, golden crust that’s both hearty and satisfying. Whether served warm alongside a bowl of chili, slathered with butter and honey, or enjoyed on its own, this quick and easy cornbread recipe is perfect for weeknight dinners or holiday feasts. Ready in just 30 minutes, it’s a must-have addition to your collection of classic skillet recipes.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 1 whole Large egg
- 4 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
Instructions
Preheat the oven to 425°F (220°C).
Place a 10-inch cast iron skillet in the preheating oven to warm it up.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk and egg until well combined.
Melt 3 tablespoons of the butter and mix it into the buttermilk-egg mixture.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Carefully remove the hot skillet from the oven using oven mitts.
Add 1 tablespoon of vegetable oil and swirl it around to coat the bottom and sides of the skillet.
Immediately pour the batter into the hot skillet, smoothing the top with a spatula if needed.
Cut the remaining 1 tablespoon of butter into small pieces and scatter them on top of the batter for added richness.
Return the skillet to the oven and bake for 18-20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Carefully remove the skillet from the oven and let the cornbread cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 38.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 341 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
